Eggplant spaghetti nests 🍆 today for Father's Day I decided to pamper mine by preparing his favorite dish 😍 this is actually our favorite dish because every time I go back to Sicily he always prepares a tray of it for me🤤 we leave you our recipe down here 👇
Ingredients for 4 people- 500g of spaghetti @pastarmando
- 4 aubergines
- 600 ml of tomato puree
- provola
- grated parmesan or (better) salted ricotta
- breadcrumbs to taste
- basil
- 1/2 onion
Start by pouring a drizzle of oil and the finely chopped half onion into a pan. Let it sizzle over medium heat for a few minutes, then add one of the two eggplants, previously washed and diced.
Cook until the aubergines are cooked (about 8 minutes) and then add the tomato puree, a pinch of salt (and a pinch of sugar if necessary), the fresh basil and leave to cook for about ten minutes.
Once the aubergine sauce is ready, turn off the heat and let it rest.
While the sauce is cooking, boil the spaghetti while in another pan fry the remaining aubergine, cut into lengthwise slices.
Once ready, leave them to drain on absorbent paper.
Once the spaghetti is ready, dip it directly into the pan with the aubergine sauce.
Now take a slice of eggplant, place a generous forkful of spaghetti in the center, a piece of provola cheese and cover with the other side of the eggplant.
Complete with all the aubergines and place each one on a previously oiled baking tray sprinkled with breadcrumbs.
Before baking, sprinkle with grated Parmesan cheese and additional breadcrumbs, then bake at 180°C (350°F) for about 8 minutes. Use the grill function for the last 3-5 minutes to create a crispy crust.
